• 동아시아식생활학회지
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• 제22권6호
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.